There are so many bottled BBQ sauces out there with fantastic label designs and the promise of authenticity. And if you have a favorite, by all means use it on your ribs or chicken. But for me the bottled sauces can have a, how should I say it, bottled flavor. And making your own is so easy and fun it's a shame to go to the trouble of grilling and smoking your ribs or chicken only to cover it with some unpredictably flavored jar of sauce. So below is a very easy and quick recipe I've developed over the years and it's flexible. Feel free to add some of your favorite flavors or subtract the ones you're not fond of.
- 1/4 Cup Canola oil
- 1 Medium White or Brown Onion, diced
- 2 Cloves Garlic, choppped
- 3/4 Cups Dark Brown Sugar
- 2 Tablespoons Ancho Chili Powder
- 1 Tablespoon Smoked Paprika
- 1 Teaspoon Ground Ginger
- 1 Teaspoon Ground Mustard
- 1 Teaspoon Dried Oregano
- 1/4 Teaspoon Red Pepper Flakes
- 2 Tablespoons Tomato Paste
- 1/2 Cup Unsulfered Molasses
- 14 Ounces Can of Diced Tomatoes (Fire roasted if available)
- 1 Cup Apple Cider Vinegar
- 1 Teaspoon Stub's Liquid Smoke (optional)
Heat the oil in a sauce pan and cook the onion and garlic until translucent. 3-5 minutes.
Add all the spices and herbs and cook briefly until fragrant. 1 minute.
Add the tomato paste and molasses, mix. 1 minute.
Add the canned tomatoes, stir. Add the vinegar and liquid smoke. Cover and simmer slowly for about 30-45 minutes.
Let the sauce cool and then puree it in a blender. Return the sauce to the pan and cook. Adjust seasoning, acidity, sweetness to your taste. Cook until thick to your liking.
This will keep in the refrigerator for 4-5 days.